material

Pork belly 300g, tomato sauce 3 soup, sugar 2, broccoli 2.

Appropriate amount of raw flour, water and ice cubes (about 3 boxes)

method of work

1.Wash the pork belly, cut it into pieces about 3cm, and marinate it with soy sauce, sugar, salt, oil, pepper, wine and ginger for about 60 minutes.

2. Wash broccoli, soak it in water twice, and blanch it with boiling water (add some salt) for later use.

3. Put the marinated pork belly in raw flour, and let the pork belly be covered with raw flour.

4. Put the oil in the wok, boil the pork belly and fry it. Take it out after the first frying until it is just colored, and then put all the pork belly in for the second frying, about 1 minute, and serve.

5. Wash the wok, put the Jamlom oil, put the tomato sauce and 1 two sugars in it, stir-fry and melt, and then put 3 soups of water. When the juice is strong enough, you can put the fried meat in it (the meat immediately absorbs the juice outside).

6. Wash the wok again, put the Jamlom oil, put the 1 sugar in it and fry it (the trowel should be turned constantly) until the syrup is completely melted and discolored. Immediately put the meat in it and "hang" the syrup evenly, take it out, and put it on the ice for a few minutes before serving.

Tips

Every time the wok is washed, it can be used for the second time. Otherwise, there will be something a little black, which is not beautiful enough. In addition, it is best to use the ice in two layers, and the lower layer is separated by insurance paper. It may be better to put a layer of ice on it after putting the meat in it.

Pineapple Sweet and Sour Pork

material

Pork tenderloin 300g

Fresh pineapple (or canned pineapple) 50g

Green pepper (cut into rhombic slices) 1/2.

Red pepper (cut into rhombic slices) 1/2.

Eggs 1 piece

2 teaspoons of garlic (10g)

Light soy sauce 1 tablespoon (15ml)

2 teaspoons of yellow rice wine (10ml)

Salt 1/2 teaspoons (3g)

Water starch 1 tablespoon (15g)

White pepper 1/2 teaspoons (3g)

2 tablespoons of white vinegar (30ml)

3 tablespoons tomato sauce (45g)

White sugar 1 tablespoon (15g)

Dry flour 1 bowl

Oil 500ml (actual consumption 30ml)

method of work

1.Wash pork tenderloin, cut it into strips with a width of 2cm, and then cut it into large grains with a length of 3cm. The pineapple is cut into cubes of equal volume.

2. Put the meat into a bowl, add light soy sauce (1/2 tablespoons, 8ml), white pepper, yellow wine and salt, mix well and marinate for 10 minute.

3. Beat the eggs evenly and pour them into the marinated meat bowl, so that each meat is evenly wrapped in egg liquid. Put the wrapped meat particles into flour, knead and hold them by hand, so that the surface of the meat particles is dry and completely covered with flour.

4. Sieve the excess flour from the meat with a sieve for later use.

5. Heat the frying pan on a large fire, pour in the oil, heat it to 50% (there is hot air but no smoke above the oil pan), add the meat and fry it until it is slightly yellow, about 3 minutes, and drain it with a hedge. Heat the oil pan with high fire, and when it is 90% hot (smoke is obvious above the oil surface), add the meat again. Fry it with high fire once, about 1 minute, until it is golden yellow.

6. Heat oil in a wok (1 spoon, 15ml), add garlic, green pepper slices and red pepper slices, and stir-fry for a while. Add white vinegar, light soy sauce (another 1/2 tablespoons, 8ml), tomato sauce, white sugar, and half a cup of water, and bring to a boil with strong fire, and stir at any time to avoid burning the pot.

7. Finally, add water starch. When the sauce is boiled until it is sticky and sticky, add the fried meat and pineapple pieces and stir well.